Description
Moist rhubarb honey cupcakes filled with sweet-tart jam and topped with creamy buttercream frosting.
Ingredients
Scale
- 4 cups chopped rhubarb stalks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/4 cup honey
- 1 cup salted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 1/2 cups cake flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 stick butter softened
- 1/2 cup rhubarb sauce
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F.
- Cook rhubarb, sugar, salt, and water for about 10 minutes until thickened.
- Remove from heat and stir in honey and vanilla extract, then cool.
- Beat butter and sugar until smooth.
- Add eggs, milk, sour cream, and vanilla and mix well.
- Add dry ingredients and mix until just combined.
- Fill cupcake liners 3/4 full and bake for 25 minutes.
- Cool cupcakes completely.
- Beat butter and rhubarb sauce, then add vanilla and powdered sugar to make buttercream.
- Core cupcakes and fill with rhubarb jam.
- Top with buttercream frosting and serve.
Notes
- Use full fat sour cream or substitute with Greek yogurt.
- Cake flour provides the best texture but can be substituted.
- Recipe makes 24 cupcakes and can be halved.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 48
- Sodium: 311
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 1
- Carbohydrates: 53
- Fiber: 1
- Protein: 2
- Cholesterol: 55